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Description

These little cakes are so versatile. They make a beautiful presentation at brunch, lunch or supper. Often, I serve them as a light main dish with a green salad or broccoli and fruit. They also make an excellent side to ham and steak.

Ingredients

1 cupUncooked Arborio Rice

½ cupsPlain Greek Yogurt

2 wholeExtra Large Eggs

3 TablespoonsMinced Fresh Chives

1-½ cupGrated Italian Fontina Cheese

½ teaspoonsFreshly Ground Black Pepper

1 cupPanko (Japanese Dried Bread Flakes)

3 TablespoonsGood Olive Oil Or More As Needed

Kosher Salt To Taste

Preparation

Bring a large pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the rice. Cook, stirring occasionally, for 20 minutes. Drain the rice through a sieve or colander and run under cold water until cool. Drain well.

Meanwhile, whisk together the yogurt, eggs, chives, cheese, 1 1/4 teaspoons of salt and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until firm. If not chilled as suggested, the cakes will not hold together very well when you are frying them.

When ready to cook, preheat the oven to 250 F.

Spread the panko in a shallow dish. Heat the olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using an ice-cream scoop or a large spoon. Pat the balls into patties that are roughly 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning to coat.

Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and browned. Remove them from the oil and place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking the cakes in batches, adding oil as necessary, until all the cakes are fried.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.